Wheat Malt is a difficult grain to malt as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the homebrewer to take advantage of. It is generally used only in top fermenting beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head retention in most beers. It works well when used in lagers, where it can be utilised to make up to 50% of the grain bill, although 25 - 35% is common.
This Malt is ready crushed and has a colour of 3.5 EBC.
Maximum percentage 70 %